Fiesta Chicken Salad

From bowlofdelicious.com

(I normally double this recipe to take for lunches a few times a week.  I also added in a tomato, that was not on the original recipe.  Taking a bit of Dump Ranch to dip your fork in while eating this makes it super tasty!)

INGREDIENTS

• 1 avocado
• 2 cups cooked chicken, shredded/chopped
• 1/2 red bell pepper, finely diced
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced (or 2 tablespoons finely diced red onion)
• juice of 1 lime
• tomato
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• pinch cayenne pepper
• salt and pepper, to taste

INSTRUCTIONS

1. Mash avocado in a medium bowl.
2. Mix remaining ingredients together in bowl.

NOTES

For a Whole30/Paleo meal, serve on lettuce wraps or eat plain.
Store in the fridge for up to a week in a bowl with plastic wrap pressed down on the surface. This will help prevent the avocado from browning.

Whole 30 Breakfast Bowls with Spicy Cream Sauce

From justjessieb.com

Makes 4 hearty bowls, or 8 small bowls.
Ingredients:

For the Potatoes

• 8 Yukon Gold potatoes*
• 1 Tbsp avocado oil
• salt & pepper

For the Sausage

• 12 oz fully cooked sausage*

For the Eggs

• 8 eggs
• 1/4 cup spinach or arugula, chopped fine
• salt & pepper
• 1 Tbsp cooking fat

For the Sauce

• 1/4 cup avocado oil
• 1/4 cup full fat coconut milk
• juice of 1/2 lemon
• 1 egg (optional, for binding)
• 1 to 2 tsp compliant hot sauce
• 1/2 tsp each:  garlic powder, dried chives
• 1/4 tsp Dijon mustard
• salt & pepper

Directions:

1. POTATOES -  Preheat the oven to 400ºF.  Line a baking sheet with parchment paper, then brush the parchment with 1 Tbsp of oil and sprinkle with salt & pepper.  Scrub the potatoes, then pat them dry.  Slice the potatoes in half, then into cubes.  Place them cut side down onto the greased & seasoned baking sheet.  Bake for about 40 minutes, or until crispy and golden brown.  (I flip mine half way through, but you don't have to!)
2. SAUSAGE -  Grill on a stovetop grill pan or outdoor grill until browned on the outside.
3. EGGS -  In a medium large bowl, whisk the eggs with salt & pepper, then stir in the arugula.  In a medium skillet, heat the cooking fat over medium low.  Pour in the eggs, and scramble until set.
4. SAUCE -  Add all of the "sauce" ingredients to a blender or food processor.  Pulse until well combined and slightly thickened.  Transfer to a jar or bowl, and refrigerate until it firms up.
5. ASSEMBLY -  Lay out your bowls (4 medium or 8 small) and add each component to the bowl:  potatoes on bottom, then eggs & sausage on top.  Drizzle with spicy cream sauce & store in the refrigerator until you're ready to eat.

*Notes:

• We love the flavor & texture of Yukon gold potatoes, but you can substitute any potato you prefer!  Sometimes we switch things up with sweet potatoes.
• For compliant sausage, we love the fully cooked varieties from Aidell's or the Trader Joe's brand.  I used the "Garlic Herb" from Trader Joe's for this recipe, and the flavor is awesome!
• If you're planning on prepping for an entire week, consider making your sauce in two batches.  With the raw egg, I don't recommend holding onto it for longer than three days.  You can make one batch at the beginning of the week, and another half way through.

Whole Sisters Dump Ranch Recipe

From whole-sisters.com -- the yummiest ranch we've ever tasted, that also happens to be Whole 30 compliant! 

INGREDIENTS

• 1 egg
• 1 cup "light" olive oil
• 1 tablespoon lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 cup full fat canned coconut milk, stirred
• 1 handful fresh herb of choice or 3 tablespoons dried parsley

INSTRUCTIONS

Blend with an immersion blender in a wide mouth mason jar for approximately one minute! Don't start incorporating herbs until the last 15 seconds or it will turn your ranch green. Store in the fridge up to one week, if you still have any left!

NOTES

• 3 tablespoons dried parsley may be used in place of fresh herbs, really any dried herbs you like will work.
• If using fresh, we grab a large handful. Our favorites are cilantro, parsley and dill.
• Start with the immersion blender at the bottom of your jar working your way up to the top, don't start moving your blender upwards until you see it thickening up.
• We get this question all the time, what do I do if my ranch is too thin? Well there may be a couple reasons why. First did you use full fat "canned" coconut milk? This plays a big factor in how much it thickens up. If you want a dip like consistency use only the solid cream, but for those that like a runnier dressing use more liquid. Sometimes just being in the fridge a few hours will thicken it right up.
• Make sure you're using an immersion blender for guaranteed success, a regular blender will make it tricky to emulsify it all correctly.
• Use a small container, we like using a mason jar or salad dressing container.
• HERE IS THE TRICK TO SAVING YOUR DUMP RANCH....if your ranch never thickens it probably didn't emulsifying properly, just add another egg! Yep, that's all it takes to quickly save all those ingredients. 

NO BEAN TURKEY AND SWEET POTATO CHILI

From Skinnytaste.com: 

NO BEAN TURKEY AND SWEET POTATO CHILI

5 Smart Points 235 calories

TOTAL TIME: 50 minutes

This No Bean Turkey and Sweet Potato Chili recipe is made with ground turkey, sweet potatoes and spices – the perfect weeknight meal.

INGREDIENTS:

• 20 oz 93% lean ground turkey
• kosher salt, to taste
• 1/2 cup onion, chopped
• 3 cloves garlic, crushed
• 10 oz can Rotel mild tomatoes with green chilies
• 8 oz can tomato sauce
• 3/4 cup water
• 1/2 tsp cumin, or to taste
• 1/4 tsp chili powder
• 1/4 tsp paprika
• 1 bay leaf
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• fresh cilantro, for garnish

DIRECTIONS:

Stove Top:

1. In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.
2. When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
3. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
4. Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.
5. Add 1/4 cup more water if needed. Remove bay leaf and serve.

Instant Pot:

1. Press saute, spray the pot with oil and brown the turkey breaking it up as it cooks into smaller pieces and season with salt and cumin.
2. When meat is browned and cooked through add onion and garlic; cook 3 minutes.
3. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
4. Cover and cook high pressure until potatoes are soft and cooked through, about 15. Natural release.
5. Remove bay leaf and serve.

NUTRITION INFORMATION

Yield: 5 servings, Serving Size: 1 cup

• Amount Per Serving:
• Smart Points: 5
• Points +: 6
• Calories: 235
• Total Fat: 8g
• Saturated Fat: g
• Cholesterol: 81mg
• Sodium: 578mg
• Carbohydrates: 14g
• Fiber: 2g
• Sugar: 4g
• Protein: 23g

Read more at https://www.skinnytaste.com/no-bean-turkey-and-sweet-potato-chili/#iQqvKZJAlA2kYYl4.99

PROSCIUTTO CUPS

From Whole 30's Instagram Account: 

PROSCIUTTO CUPS

What you need:
•prosciutto
•spinach, kale, or arugula leaves
•eggs
•seasoning of choice
•fresh parsley for garnish

What to do:
•Preheat oven to 375°
•Take a muffin tin and lay your prosciutto down.
•Next put a couple spinach, kale, or arugula leaves in.
•Crack an egg onto each spot and place in the oven for 10-15 min. **Note: 15 min will result in a hard boiled egg**
•Once done take a knife around the cups to loosen the prosciutto. •Garnish with your favorite seasonings and fresh parsley
_____
We love to eat them cold and they are great for kids lunches. Or your lunch if you don't have kids. 
If cold is not your 'thang' you can reheat in the microwave for about 15 seconds or stick in a 350° oven for a couple minutes. 
Lastly, if you do not eat pork you can do compliant deli meat. 

Spinach and Sausage Baked Pasta

Another skinnytaste.com favorite!  I made a 9x13 of this the first time we tried it, and it was completely gone within 48 hours...our little family of four devoured it!  I'm setting it up on my freezer meal rotation since it was such a hit!


Spinach and Sausage Baked Pasta
www.skinnytaste.com
Servings: 8 • Size: 1 3/4 cups • Old Points: 8 pts • Points+: 10 pts
Calories: 398 • Fat: 12.5 g • Protein: 27.5 g • Carbs: 44 g • Fiber: 6 g • Sugar: 1.5 g
Sodium: 636 mg (without salt)

Ingredients:

• olive oil spray
• 1/2 cup grated Pecorino Romano
• 8 oz fat-free ricotta
• 8 oz part-skim mozzarella, shredded
• 14 oz uncooked sweet Italian chicken sausage, removed from casing
• 12 oz high-fiber or low carb rigatoni pasta
• 1 tsp olive oil
• 2 cloves smashed garlic, roughly chopped
• 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
• salt and fresh pepper to taste
• 4 cups Quick Marinara Sauce

Directions:

Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray. 

Bring a large pot of salted water to a boil.

In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.

Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cookon low about 2-3 minutes.

When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.

Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Coverwith the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

Jambalaya

Slow Cooker Jambalaya
adapted from AllRecipes.com
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound smoked turkey sausage, sliced 
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
white rice or instant rice (I used 2 packs of Uncle Ben's Ready Rice - Garlic & Butter flavor)

In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.  (I do this the night before and put it in the fridge.  I put it in the slow cooker before I leave in the morning.)

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.